Ideal for a picknick or boat trip. This quinoa salad is easy to prepare and is kept well out of the fridge. Avocado, mango, walnuts, pumpkin seeds and pomegranate create great colours together!
4 servings
Ingredients
- 200 g quinoa
- 220 g chickpeas
- 100 g lamb's lettuce
- 1 avocado
- 1 mango
- 100 g raw walnuts
- 5 tbsp pumpkin seeds
- 20 cherry tomatoes
- 50 g pomegranate seeds
- Extra virgin olive oil
- Fresh lemon juice
Preparation
- Bring quinoa + water to a boil with the lid on (keep a close eye on it), then turn the heat down to simmer. Cook quinoa for 8 minutes.
- Rinse the chickpeas in a strainer using cold water.
- Combine chickpeas and quinoa in a bowl and let quinoa cool down
- Chop the avocado and mango in pieces.
- Finish of with lamb's lettuce, walnuts, pumpkin seeds and cherry tomatoes.
- Add olive oil and fresh lemon juice to taste.
Lunch
Dinner
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